Chicken Tetrazzini

Chicken Tetrazzini

Makes 6 servings

Try this recipe using Gooseberries Rotisserie Chicken


  • 8 oz. package spaghetti, broken into pieces
  • 1 cup chicken broth
  • ¼ cup butter
  • 1 cup heavy cream
  • ¼ cup all purpose flour
  • 2 tbsp. sherry
  • ¾ tsp. salt
  • 4.5 oz. can sliced mushrooms, drained
  • ¼ tsp. ground black pepper
  • 2 cups chopped cooked chicken
  • ½ cup grated parmesan cheese


  1. Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish
  2. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 -10 minutes or until al dente’, drain
  3. Meanwhile in a large saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook stirring, until smooth. Remove from heat and gradually stir in chicken broth and cream.
  4. Return to heat and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms and chicken. Pour mixture into the prepared baking dish and top with parmesan cheese
  5. Bake 30 minutes until lightly browned and bubbly